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K_sqrd last won the day on January 14

K_sqrd had the most liked content!

About K_sqrd

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    Other Kamado

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  1. I did this with two packer briskets a while back on my offset. When they developed bark and were well into the stall, I put them into aluminum pans and covered them with foil. They went into the oven at about 210 to 225 overnight and into the next day. They turned out great. I pulled them out of the oven and let them rest for about an hour, then sliced into them and we enjoyed a great meal. The meat was tender and moist. I've used this technique successfully with pork butts too. It's also a good way to hold the meat if your meal time is a moving target.
  2. Sorry to hear about your trees. I would not hesitate to use either wood for smoking. Looking into the history of these trees indicates that they were developed to be fruitless from trees which are fruit bearing. If you have to fell the trees, cut it to your desired size, let it dry for several months and smoke away.
  3. LOL! Yeah - That -9 deg. C is pretty cold for that kind of outdoor activity. It should hit about 23 deg C here today - or mid 70's deg.F. Having lived in Wisconsin for many years, I remember those cold winter days. I prefer the hot summers instead. Enjoy your pork butt. It sounds like you have a tasty feast planned for the cool days.
  4. Not as fancy as John's above but a tad cheaper. LOL!
  5. Stopped by our local Costco this AM and entry was being controlled and limited. The gal at the entrance said that if we came at 9:00 the next day, us seniors would get access before the regular crowd. Otherwise we could get to the end of the line and wait our turn. The line snaked around the building from the entrance all the way back and onto the truck ramp in the rear. Unfortunately, we have family coming over on Sat and we need Fri to do a lot of prep work. Instead of waiting, we headed off to a couple of other stores and bought what we needed. Local supermarkets are slowly restocking and the crowds have eased so it was not a problem for us.
  6. Costco and our local super market stores have been out of TP, paper towels and napkins for the last week or so. Shelves that are normally filled with flour for baking were also empty and only one packet of pizza yeast was seen. It's getting pretty crazy.
  7. On a positive note, last week I survived the crowd at Costco and was able to buy 2 packages of corned beef so we were able to enjoy our annual corned beef and cabbage meal last night. However, we had to go to 3 different stores to find a bag of taters. Also, thanks to John for posting his 'bread in a Dutch Oven baked in the pizza oven' thread and recipe. I've given it a try in the Kamado and the oven and it works well. Been doing a little research and experimenting with it and we won't be running out of bread real soon. LOL! This is new territory for me as I've never really baked anything before so glad it turned out good.
  8. Agree with BrianAZ - store in individual meal sizes and reheat. If you don't have a sous vide, wrap the slices in a wet paper towel and nuke for about 30 - 60 seconds. Works great.
  9. Made my weekly trip to Costco Thursday with the thought that it was raining and went early so as not to run into lots of people. Big Mistake! The place was a zoo! People were stocking up on water by cases. There were no paper products like paper towels, toilet paper, Kleenex, napkins, etc. The checkout line started near the front of the store along a wall, went all the way to the back of the store, about a third of the way across the back and all the way back to the cashiers in the front. On a lighter note, one lady had a cart with 6 cases of wine, 4 cases of beer and one case of water. My kind of stocking up. LOL! Oh yeah, got my bottle of bourbon and a bottle of gin for my wife. Hey! Alcohol is a sanitizer right? No need for bottled water - it comes from the tap. BTW, The gas pump lines were backed up as well. Folks were filling up their cars then filling up 5 Gal. cans. My wife called her sister in Tenn. and was told that the local Walmart had many empty shelves where folks had cleaned them out of water, paper products, and other staples. Bottom line, between the DOW tanking, the constant virus coverage in the media and the fear of the unknown, lots of people are in panic mode already.
  10. It's not hard to clean. I wait for all the coals to burn themselves out. Then, usually the next day, I take the meat grate off, slide the damper off, remove the fire grate and turn the unit upside down over a trash can. Give it a shake and do a little brushing if needed then reassemble. I've had the unit for several years and it's held up well so far in spite of being stored outdoors. I did have to brush it down and reseason it a while ago but so far so good. It takes 40 briquettes to get the meat grate up to about 850 deg. F. Great for grilling.
  11. I have a Lodge Hibachi, a Klose offset with square fire box that has adjustable fire and meat grates so the unit can be used for smoking and grilling. I also have a Klose Santa Maria style grill for grilling larger amounts of food.
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